Monday, October 5, 2009

Teriyaki Beef and Zucchini Stir Fry

Featured Food Storage: Teriyaki Sauce and canned pineapple

Storage Suggestion: A little pre-made teriyaki sauce makes an easy and great seasoning for those inexpensive cuts of meat. Stock up with some in your pantry for those fast food at home days.

I know that there are those of my foodie friends who are dying at the suggestion of storing their own pre-made teriyaki sauce. Yes, I know you can make your own. But I believe every pantry and food storage should have a few delicious shortcuts for those days when you are squeezing dinner between runs from soccer practice to gymnastics. We are huge fans of Yoshida's Teriyaki sauce at this house and we buy it in as big a container as we can. But hey, use your favorite.

I needed to come up with a meal that was pre-prepped and quick to cook.


1 Flank steak or london Broil 1 1/2 to 2 Lbs

1 cup teriyaki sauce

1/4 to 1/2 cup crushed pineapple with juice

dash of garlic powder

1 small zucchini sliced lengthwise


Slice steak thinly and on an angle (I like to do it when it is slightly frozen)

Combine teriyaki sauce, pineapple and garlic in Ziploc bag. Add meat and marinate in the refrigerator for a minimum of 1/2 hour or up to 4 hours if you are prepping earlier in the day.

Add meat to large frying pan or wok. Heat to medium high and cook and stir until browned on all sides. Add zucchini and cook until tender crisp and meat is desired doneness. Continue to stir occasionally. Reduce heat to medium and add remaining marinade from the bag and 1 tsp of cornstarch to pan. Stir until thickened. Add more cornstarch to thicken as needed, 1 tsp at a time. Remove from heat. Serve with rice.

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